Buddha bowls are all the rage. These healthy bowls are all the rage and perfect to kickstart 2018. This bowl is packed with goodness and topped with some delectable shrimp and a tasty avocado dressing.
Here are the ingredients and steps to make this recipe!
500 gms of shelled and deveined Shrimp
1 tsp Mexican chilli powder
Juice of ½ a lime
1 tsp of minced garlic
1 cup of quinoa
2 cups of stock
1 cup frozen Corn
½ a cup of a ripe cubed Avocado
2 tsps of Ranch dressing
1 tbsp Coriander
½ cup Cherry Tomatoes
2 tbsps of finely diced Onion
2 tbsps. of Coriander
Minced Chilli or jalapeno as you can handle
Juice ½ a lime
Salt to taste
Canned Pinto Beans
½ boiled egg
A Lime wedge
Pepper to taste
Marinate the Shrimp in the Chilli powder, lime juice and minced garlic and allow to marinate for 30 mins
In a hot and oiled sauté pan, I’m just going to sear the shrimp a minute or so on each side is enough. You don’t want your Shrimp to over cook
Cook the Quinoa according to the package instructions in the stock
Boil the corn and leave aside to cool
Prepare the Pico by combining the Cherry Tomatoes, Onion, Chilli, Lime juice and Coriander and add salt to taste
Prepare the dressing by smooshing the cubed Avocado and mixing it with the Ranch dressing and the Coriander
It’s now time to assemble the Buddha Bowl
Start with some Quinoa, add some corn, Pico de Gallo, some canned pinto beans, a ½ boiled egg, ½ a sliced avocado, a lime wedge, add some of the shrimp, some coriander for garnish, and finally some of that avocado cream. A little hit of pepper and your Mexican Buddha bowl is ready to eat!
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